DELICIOUS vegan cheesecake, with ONLY 6 ingredients

A vegan cheesecake made with Nucheese? Let us introduce you to the Nucheesecake! This recipe made with only 6 ingredients will delight all cheesecake lovers. It is creamy, light with a crunchy cookie that you can adapt to your taste. It takes only 20 minutes to prepare.


For the cookie

  • 100g of your favorite cookies or cookies, here we used speculoos
  • 100g almonds
  • 70g melted coconut oil

For the cream

  • 750g Ricott’ plain (5 pieces)
  • 50g lemon juice (the juice of one lemon)
  • 100g agave syrup
  • 150g melted (deodorized) coconut oil


  1. Grease or line a 20cm⌀ cake pan.
  2. In a high speed blender, blend the ingredients for the cookie until you have large crumbs. The goal is to prepare a cookie with crunchy bits for the cheesecake. In the cake pan, pour the mixture at bottom of the pan and spread it with your fingers or the back of a spoon until you have a flat cookie in the bottom of the pan. Place the pan in the refrigerator while preparing the cream.
  3. In a bowl, using a whisk, mix all the ingredients for the cream except the coconut oil. If the coconut oil is not already melted, melt it quickly in a small saucepan without letting it boil, then pour it into the rest of the mixture. Whip the cream until it is smooth and homogeneous.
  4. Pour the cream into the cake pan and spread lightly with a spatula or the back of a spoon.
  5. Let it chill covered in the refrigerator overnight if possible, or at least 5 hours, then enjoy.

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